I removed the membrane as per the book put mustard on for a binder then the rub on "smoke" setting for 3 hours, took them out put sugar and honey on them put more apple juice in there wrapped them tight 2 hours at 225, then removed them put sauce on them cooked open for another hour as I say no pullback on the bone not dry but definitely not fob and juicy. When I put them in on the smoke setting on the Traeger is set very low I presume when it says smoke for three hours it is on the "smoke" setting?I see so many different ways on the internet its confusing, one consistent thing though the internet ones look a darn sight better than mine.Would say using spare ribs or different ones be easier to get this result I want to get these right before I move on to different things like brisket, pulled pork or beef ribs.

daBertl wrote:If u did everything right, maybe u only got a bad quality of the ribs. Can happen sometimes. Try again and if it will not work also, then we try to diagnose the setup.-

Will do, I did notice on some methods they put the meat face down in the liquid,my ribs were quite arched so weren’t bathed in liquid as I had them bone down. One thing I have discovered is that that the drip tray was not on the left hand lip but flat on the metal that goes over the flame pot. Reason maybe?

daBertl wrote:If u did everything right, maybe u only got a bad quality of the ribs. Can happen sometimes. Try again and if it will not work also, then we try to diagnose the setup.-

Will do, I did notice on some methods they put the meat face down in the liquid,my ribs were quite arched so weren’t bathed in liquid as I had them bone down. One thing I have discovered is that that the drip tray was not on the left hand lip but flat on the metal that goes over the flame pot. Reason maybe?

This weekend I tried ribs on Saturday same method 3-2-1 same batch of ribs, same temps and only marginally better no fall of but juicier.Sunday I thought id try pulled pork using the method in the supplied book but I thought id try clicking the temp up a notch ( 250 not 225)but the same time internal temp 204, this was amazing.Going back to the ribs what effect would doing it 2-3-1 with the temp at 250? do you think

The temp was taken by the internal Traeger thermometer. They were of the same batch as I ordered 4 packs of two! so this was pack two.As I say they were better but not falling of the bone and juicy. Thanks